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Melissa Hart

Chicken Pot Pie Soup

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 sheet frozen puff pastry about 8.6 oz, thawed
  • 1 tbsp whole milk for brushing pastry
  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 3 tbsp all-purpose flour
  • 5 cups low-sodium chicken broth
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 3/4 tsp fine salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 3/4 cup half-and-half

Method
 

  1. Heat oven to 400°F. Cut pastry into six equal rectangles; brush with tablespoon milk. Bake on lined sheet 12 to 15 minutes until puffed and golden.
  2. Meanwhile, melt butter in large soup pot; cook onion, carrots, and celery 6 minutes. Stir in flour 1 minute; gradually add broth.
  3. Add potatoes, chicken, salt, thyme, and pepper. Gently simmer 15 to 18 minutes until potatoes tender and chicken 165°F.
  4. Add peas and half-and-half; gently heat 3 to 4 minutes until peas hot and soup lightly coats spoon.
  5. Divide among bowls; top each with one pastry rectangle just before eating.